Kids

Miles O'Brien

And offend me dear old ma? She never believed in using replicators.

Miles O'Brien

It is precooked, and it’s made it up to 120! 25 more to go and it’ll be ready to serve, and food got pushed back anyway, so there’s still hope.

Miles O'Brien

At this point I’m just going to assume the core was still slightly frozen or close to it when I put it in. I left it to thaw for several days in the refrigerator…

Ah well, a learning experience for next year.

[email protected]

Why the vegetarian thanksgiving?

[email protected]

Takes about 2 hours for a duck roast.

Source: will be roasting duck imminently

[email protected]

People who don’t eat meat uh, exist.

[email protected]

So do elephants but there is none depicted.

How does it fit into the plot of the comic?

[email protected]

The comic about talking ducks?

Does everything have to fit the stereotypes and norms of society for you unless there’s a good reason? Maybe the author is vegetarian? Who knows and more importantly, who cares?

It’s a world of diverse life experiences out there.

[email protected]

It might be an anecdote by the author. And it’s not like it stands out as a weird enough thing that it has to be relevant to the plot.

Also their cousin is probably a turkey or something.

[email protected]

You people are extremely defensive.

[email protected]

Yeah I was thinking cousin turkey too. But ham?

[email protected]

They’re ducks.

[email protected]

Miles, Molly is hungry.

[email protected]

Ducks are not vegetarians. They eat snails, frogs, fish, worms, crayfish etc

[email protected]

They also can’t talk. Unrealistic comic smh

[email protected]

How does it take away from it?

[email protected]

You live and you learn!

Maybe practice with a ham during the year to figure cook times out

Happy Thanksgiving to you and yours!

[email protected]

Ideal temperature for killing bacteria is more of a spectrum than a hard set number. 165°F is the USDA recommendation because it’s idiot-proof. Guarantees that all bacteria will be instantly killed.

But if you pull the bird at 165°F, you’ve already overcooked the meat and dried out all the juices. Personally I take my poultry out at 150°F, let it sit and naturally rise to 155-157°, and so long as it stays at or above 155 for more than 90 seconds, it’s perfectly safe to eat. The number is more like 45 seconds IIRC but I double it just to be safe. Been doing it this way for over a decade and it’s never gotten anyone sick.

[email protected]

I just watched Babish (dude in YouTube) make a browned-butter roux. What a game changer for gravy.

IninewCrow

Do you have a link to the video? or at least a description so that we can find it? I’m always on the lookout for new ways to make gravy … to me it’s the key to any big feast.